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Thank you to Elizabeth for sharing this recipe with me! I tweaked it somewhat – but it was based on a recipe from Let Them Eat Vegan. I served this over brown rice (made 1 cup dry for this recipe). Yummy! I have made many a sauces with peanut butter and this is my first with almond butter. A less distinct and milder flavor than peanut butter. But, still really good!
- 1 garlic clove, minced
- 3 Tbsp lime juice
- 1 can coconut milk
- 1/4 cup almond butter
- 3 Tbsp reduced sodium tamari, or to taste (amount will depend if chickpeas are salted)
- 1 1/2 Tbsp minced ginger
- 1 tsp red curry paste (I used Thai Kitchen brand)
- 1 can chickpeas, drained and rinsed – mine were unsalted
- 2 cups zucchini, halved lengthwise and cut 1/4″ thick
- 1 red pepper, chopped
- 2 cup broccoli, chopped
- 3/4 cup green onion
- 2 Tbsp cilantro
In a blender, puree garlic through red curry paste until smooth. In a soup pot combine remaining ingredients except cilantro. Pour sauce over veggies and stir. Simmer, covered, until veggies are tender to your liking, stirring occasionally. Top with cilantro when serving. Serve over brown rice.